Gluten Free Rhubarb, Ricotta and Coconut Crumble
4Serves
EasyDifficulty
20 minsPreparation
1 hrCooking
This dessert is an interesting gluten free alternative to a traditional crumble and ticks all the boxes. It's incredibly quick to assemble, pretty as a picture and absolutely delicious!
Ingredients
- 1 bunch rhubarb, trimmed and chopped into 3cm lengths
- 1 cup frozen raspberries
- zest and juice of 1 orange
- 1/4 cup (55g) brown sugar
- 400g (1 2/3 cup) fresh ricotta
- 1/3 cup (45g) chopped pistachio nuts
- 1 cup (80g) desiccated coconut
- 1/3 cup (55g) caster sugar
- toasted coconut flakes to serve
Method
- Preheat oven to 180°C (160°C fan forced). Place rhubarb and raspberries in the base of a 26cm round baking dish, then sprinkle over brown sugar, orange zest and juice.
- Combine ricotta, pistachios, coconut and caster sugar in a medium bowl. Spoon over fruit.
- Cover in foil and bake for 30 minutes, remove foil and cook for a further 30 minutes or until topping is golden brown and rhubarb is cooked.
Handy Tips
Frozen blackberries are a delicious substitute to the raspberries.